Slice each Tenderloin into 9 Discs (approx 1 inch thick).
Heat the Butter in a large frying pan & fry the Pork for Approx 4 mins on each side or until tender (May need to be done in Two batches. Arrange on a Serving dish & Keep warm.
Pour any excess fat from the pan, Return to the heat & pour in the wine used for soaking the Prunes, bring to the boil scraping in all the meaty residues. Stir in the Red curent Jelly & boil hard over a high heat until reduced to a Syrupy consistancy.
Stir in the cream & reduce the sauce until nicely thickened.
Add the Splash of Lemon juice & season to taste with Salt & Pepper.
Dot the Prunes around the Pork & Pour over the Sauce.